Peel the taro root and place in salted boiling water until just tender (take care not to overcook or it will become mushy and fall apart.)

When cool, cut into slices

heat cooking oil over medium high heat, add taro root to oil and cook until golden brown, flip over and brown other side.

Remove and sprinkle with salt, pepper and minced garlic clove.

Enjoy on its own or a scoop for some fresh ceviche.